Roast Chicken with Cranberry Sauce

Roast Chicken with Cranberry Sauce
A chicken sauce to serve over your favorite carb that has the taste of Thanksgiving.
  • ¼ cup dried cranberries
  • ¼ cup powdered dried cranberries (see notes)
  • 1 tsp low sodium chicken bouillon
  • 1⁄8 tsp dried thyme
  • 1⁄8 tsp dried sage
  • 1⁄8 tsp ground black pepper
  • 1 can 5-ounce chicken
  • 1 packet grape jelly
  • ¼ cup water

At home in a quart freezer bag pack the dry ingredients. Put the jelly and chicken with the bag.

FBC method:

Add chicken, jelly and ¼ cup near boiling water to the bag. Mix well, seal tightly, and put in a cozy for 15 minutes.

Serve over instant rice or mashed potatoes made in a second freezer bag.

Serves 1.
To make powdered cranberries, put the dried berries in the freezer. When hard, run through your blender till powdered, then measure. Freezing removes the stickiness.
For a larger serving of meat use a 7-ounce pouch of chicken breast.
Recipe by Perry Perkins.